Hearty Pineapple Chicken and Rice
Tender chicken, fresh pineapple, colorful vegetables, and fragrant jasmine rice simmer together in a savory tropical-inspired skillet dinner.
Equipment
- Large deep skillet with lid
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1 pound boneless skinless chicken breasts cut into bite-size pieces
- 1 cup fresh pineapple peeled, cored, and cut into chunks
- 1 cup jasmine or long-grain white rice rinsed
- 2 cups low-sodium chicken broth
- 1 tablespoon olive oil
- 1 small yellow onion finely chopped
- 1 medium red bell pepper diced
- 2 cloves garlic minced
- 1 teaspoon fresh ginger grated
- 1 tablespoon low-sodium soy sauce
- 1/2 teaspoon smoked paprika
- to taste salt and black pepper
- 2 green onions thinly sliced
- 1 tablespoon sesame seeds
Instructions
- Warm olive oil in a large deep skillet over medium-high heat. Season the chicken with smoked paprika, salt, and pepper. Cook for 5 to 7 minutes until lightly browned and cooked through, then transfer to a plate.
- Add the onion and red bell pepper to the skillet. Cook for 3 to 4 minutes, then stir in the garlic and ginger and cook for 30 seconds.
- Add the fresh pineapple and cook for 2 minutes, allowing the edges to caramelize slightly.
- Stir in the rinsed rice, chicken broth, and soy sauce. Scrape up any browned bits from the bottom of the skillet.
- Bring to a gentle boil, reduce heat to low, cover, and simmer for 18 to 20 minutes until the rice is tender and the liquid is absorbed.
- Return the chicken to the skillet, fold gently, cover for 2 minutes, and rest the dish for 5 minutes.
- Fluff with a fork and garnish with green onions and sesame seeds before serving.
Notes
- Use ripe but firm fresh pineapple for the best texture.
- Rinse the rice before cooking to help keep the grains fluffy.
- Store leftovers in an airtight container for up to 3 days.